The vegetable strudel comes from a house book for the German family published during the Weimar Republic by the Association of Registrars in Germany for newly married couples. This book was published in Offenbach with many adverts from local companies. It contains leaflets for newlyweds, mother and child, how to keep the home and household clean and recipes for healthy eating. One of them is this vegetable strudel.
100 grams of flour
1 egg
1-2 tablespoons of sweet cream
1 kilogram of vegetables (carrots, peas, cauliflower)
80 grams of butter or other fat
125 millilitres of cream
Salt
1. Pour the flour onto the pasta board and make a well in the centre with a tablespoon.
2. Add the egg and cream to the well and gradually chop together with a pastry card or large knife.
3. Finally, knead the pasta dough well, shape into a ball and cover with an inverted bowl.
4. Leave the dough to relax for 1/2 hour.
5 In the meantime, clean and chop the vegetables.
6. Sauté in a tablespoon of butter with the lid on.
7. Keep turning the vegetables, pour in the cream and season with salt.
8. Roll out the pasta dough on a floured cloth into a thin square using a rolling pin.
9. Finally pull apart with your hands.
10. Melt the other part of the butter in a pan.
11. Brush the pasta dough with the butter and spread the steamed vegetables over the dough using a slotted spoon.
12. Roll up the strudel by carefully lifting the cloth on one side and place on a greased baking tray.
13. Brush the outside of the vegetable strudel with the melted butter and repeat as necessary during the baking process.
14. Bake the strudel on the middle shelf at 180-200 °C for 30-45 minutes until the strudel is lightly browned.
Tip: Serve with a crisp salad.
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